Tourtiere (Pork Pie)
Submitted by 71717
Tourtiere is a traditional French-Canadian pork pie seasoned with cloves, mace, and marjoram in a flaky double crust. A Quebec holiday classic that’s just as good warm or cold.
YIELD
1 piePREP
30 minCOOK
READY
Tourtière is the pork pie that anchors every French-Canadian holiday table, from Christmas Eve réveillon to New Year’s Day. Ground pork simmered with cloves, mace, and marjoram fills a golden double crust, and the spicing is what makes it unmistakably Québécois.
The spice combination is distinctive. Cloves and mace give the filling a warm, slightly sweet fragrance that’s nothing like a standard meat pie. Marjoram adds an herbal note that keeps it grounded. Together they transform plain ground pork into something aromatic and complex.
Simmering the seasoned meat for 30 minutes before it goes into the crust is essential. It melds the flavors and cooks off excess moisture so you don’t end up with a soggy bottom. Draining the fat and then stirring in flour thickens whatever liquid remains into a gravy that holds the filling together.
Brushing the top crust with beaten egg gives it that deep, lacquered golden brown that looks like it came from a boulangerie.
This pie works warm from the oven or cold from the fridge the next day, which is half its charm.
Chef Tips
- Cool the filling completely before adding to the pie shell. Hot filling melts the pastry and you lose all your flake.
- Don’t skimp on the cloves and mace. They’re what separate tourtière from generic meat pie. Start with the amounts listed and adjust next time.
- Seal and flute the edges well to keep the juices inside during the 45-minute bake.
- Leftover tourtière reheats well at 350°F (175°C) for 15 minutes, or eat it cold with ketchup or chutney, the traditional Québécois way.
Variations
- Pork and beef: Use half ground pork and half ground beef for a richer, heartier filling.
- Potato tourtière: Add diced boiled potatoes to the filling for a Lac-Saint-Jean style version.
Ingredients
Directions
Sauté pork, onion, celery and garlic in a large skillet until pork is brown and veggies are tender.
Stir in parsley, salt, herbs and pepper; cover and simmer over low heat for 30 minutes.
Drain excess fat from skillet; blend flour into meat mixture.
Add bouillon cube mixture.
Return to heat and bring mixture to a boil; simmer for 1 minute, stirring constantly.
Remove from heat and set aside to cool.
Pile meat mixture in pie shell; top with other shell, seal and flute edges.
Brush with egg if desired.
Bake at 400℉ (200℃) for 45 minutes or until golden brown.
Can be eaten warm or cold.
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